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Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce)

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“From "The South American Cookbook" by Cora and Bob Brown.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Hard-cook eggs, in boiling water until done, about 10 minutes; drain and rinse under cold water to make them easier to peel.
  2. Halve eggs and combine yolks with melted butter and season with salt; replace yolks in egg whites and place in a baking dish.
  3. Place eggs in a 350 degree F oven for 8 minutes.
  4. Meanwhile, in a saucepan, over medium heat, cook tomatoes and onions, until onions are tender and a rich tomato sauce is achieved; season with salt and pepper and a splash of vinegar.
  5. Pour tomato sauce over eggs and serve.4.

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